Home brew stout

McKMtnBk

McKMtnBk

New Member
So me and a couple of buds decided to brew some beer last Friday. We went with two stout recipes. 1st is an imperial and 2nd is oatmeal. The imp should ring in above 9% when done and the oatmeal will be somewhere between 5.5 and 7. We used more malt then called for on the oatmeal, so I'm thinking 6 and a half is in play for sure. The imp already blew the top off the fermentation bucket.
Now the hard part, waiting.
 
McKMtnBk said:
So me and a couple of buds decided to brew some beer last Friday. We went with two stout recipes. 1st is an imperial and 2nd is oatmeal. The imp should ring in above 9% when done and the oatmeal will be somewhere between 5.5 and 7. We used more malt then called for on the oatmeal, so I'm thinking 6 and a half is in play for sure. The imp already blew the top off the fermentation bucket.
Now the hard part, waiting.
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damn im in love lol. HUGE stout fan love them all standard,oatmeal to milk and Russian imps even more so. The darker the heavier the better 😀 Keep us posted or at least me lol
 
Nice. Update as things move along...

Sounds like you could have used a blow off tube!

Did it make a mess when it went off?
 
Well we racked the Imperial over to secondary fermentation Friday night and bottled the Oatmeal.

Oatmeal bottling went well as we had plenty of swing tops. According to our gravity readings looks like our ABV should be right around 5.7%

The Imperial started to bubble again as the yeast got happy when we racked it over. We are still hoping to hit 9% on the Imp but looks like we might be just a smidge short, we'll see.
 
Here's a few pics.
 

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Nice! I gotta start scheming my stout plans for the fall winter.

We did two batches this weekend as well!

A Tripel and a Belgian Pale Ale

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Glenlivet12 said:
That mash tun was at capacity...

You're brave going with an airlock on that belgian pale! Hows it looking today?
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HA! No that was prior to pitching. I pitched yesterday and a blow off tube is in. It took less than six hours for a nice vigorous fermenation to start!

The tripel is moving along nicely I am gonna hit it with a blast of O2 again to keep the yeasties happy.
 
Nice! That looks great.

We are trying to decide our next batches will be either 2 IPAs possibly a double and an imperial or 2 Scottish ales maybe clone Skull Splitter and Old Chub.
 
Wobbegong said:
You're risking a carboy of cardboard there Fred! Danger!
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All I taste is a carboy of happiness! Its shaping up quite nicely!

Just so ya know what were talking about:

Oxygen is super important for your wort early in fermentation. I oxygenate with pure o2 for about a minute during transfer into my fermentor. A second dose between 12-18 hours can help fermentation and speed attenuation. adding oxygen(7-12ppm) to these beers at around 12 hours after fermentation begins(allowing for a complete cycle of cell division) increases fermentation speed by 33 percent and decreases flavor compounds like diacetyl (butterscotch flavor) and acetaldehyde(banana flavor). Also after about 48 hours increase the temp to about 77* for ales and 68* for lagers to keep the yeast working at their maximum. this is all for high gravity beers 20+Plato. My tripel came in just a hair under 20p.

Sorry to hijack your thread!
 
ArmyOfNone said:
All I taste is a carboy of happiness! Its shaping up quite nicely!

Just so ya know what were talking about:

Sorry to hijack your thread!
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Good point Fred. Sorry to the op!! And to explain my comment that only Fred and Bill probably understood....

My cardboard comment is because of the fact that oxygen added to beer post fermentation creates off flavors which tastes like cardboard.... This off flavor takes time to develop and might not show for a while from the earlier damage done.. This second dose is only reccommended for big starting gravity beers similar and higher to what Fred has here.... Fred was dancing on the borderline... Hence my comment... All in good spirit... He a daredevil brewer compared to my old man style.. 😀

This is also why you do not want to splash beer when moving it around after it ferments in primary... I'm super anal with my beer and I fill my carboys with co2 before I move beer into them to reduce the chances... Not necessary... But I'm in it to win it.. I'm patient like a tree when it come to my fermentations...
 
Wobbegong said:
Good point Fred. Sorry to the op!! And to explain my comment that only Fred and Bill probably understood....

My cardboard comment is because of the fact that oxygen added to beer post fermentation creates off flavors which tastes like cardboard.... This off flavor takes time to develop and might not show for a while from the earlier damage done.. This second dose is only reccommended for big starting gravity beers similar and higher to what Fred has here.... Fred was dancing on the borderline... Hence my comment... All in good spirit... He a daredevil brewer compared to my old man style.. 😀

This is also why you do not want to splash beer when moving it around after it ferments in primary... I'm super anal with my beer and I fill my carboys with co2 before I move beer into them to reduce the chances... Not necessary... But I'm in it to win it.. I'm patient like a tree when it come to my fermentations...
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Good content 😉

I haven't gotten to the filling my carboys w/ CO2 neurosis yet but i'm quickly on my way. Definitely do it before kegging.

I look forward to hearing about the stouts. Oatmeal stout sounds good in a few months when we don't need three digits to read the temperature. Are you planning on letting it age for a bit or just having at it?

Perhaps an IPA and an ESB for your next brew. The ESB will be ready in a couple weeks, by the time you run out of it you're IPA will be ready to drink.
 
Wobbegong said:
Good point Fred. Sorry to the op!! .
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It's all good.

Glenlivet12 said:
Good content 😉
I look forward to hearing about the stouts. Oatmeal stout sounds good in a few months when we don't need three digits to read the temperature. Are you planning on letting it age for a bit or just having at it?

Perhaps an IPA and an ESB for your next brew. The ESB will be ready in a couple weeks, by the time you run out of it you're IPA will be ready to drink.
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We all pretty much agreed we'd let them age until October. We are going to sample the oatmeal when we bottle the imp. It'll be very early but WTH.

I LOVE the ESB idea! I'm gonna pitch that to my boys and see if I can get them to buy in.
 
Just realized I did not post after we bottled the Imperial.

So our abv came in lower then anticipated at 7.6. Kinda bummed we aren't above 8 but it'll work. Took a little taste and it's still kinda sweet, hoping that it matures a LOT.

Tasted the oatmeal that we bottled about 16 days prior and it was nice. Popped the swing top and already got a nice "pssstch" of carbination. Very smooth as expected. Poured a medium dark brown and formed a nice cream colored head that dissipated quickly (still young) but it did leave some lacing. Aroma was earthy, with coffee and some alcohol detected.

Here's a twist. When we bottled the Oatmeal and racked the imperial we decided to hold just a bit of each and blend them. We carefully racked both together attempting to leave all sediment behind. When we bottled the Imp we again took just what was left and added it the carboy that had the blend. We bottled this as "FrankenStout" and Imperial/Oatmeal blend. The only problem with this is if it turns out to be the best beer of all-time there is next to no chance we could reproduce it.
 
So, the Imperial is kick ASS! Simply Delicious. There is less alcohol aroma now and it has calmed down a lot from the initial tasting 2 months ago. Flavors of coffee and a hint caramel. Took 2 bottles to a Christmas party and the lads were impressed.


The oatmeal has become very mellow. Too much so. Still drinking it but not as happy with it as the Imp.
 
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